Two-Bean Ragout - cooking recipe

Ingredients

1 medium onion, chopped
2 garlic cloves, minced
1 Tbsp. olive oil
1 large jalapeno pepper, cored, seeded and chopped
1 Tbsp. chili powder
1 tsp. ground cumin
1 (16 oz.) can tomatoes, chopped (with juice)
1 (16 oz.) can Northern beans, drained
1 (16 oz.) can pinto beans, drained
1 c. defatted chicken broth
1 Tbsp. sugar to taste
salt to taste

Preparation

In a large saucepan or Dutch oven, cook the onion and garlic in the olive oil over low heat for about 6 minutes.
Stir in the jalapeno, chili powder and cumin; cook while stirring for about 1 minute.
Stir in the tomatoes, bring to a simmer and stir in the beans and broth.
Cover and simmer for about 15 to 20 minutes. stir in the sugar and cook about 5 minutes more.
Season with salt.